1 stephen ceideburg
1 tbsp olive oil
1 kg boneless pork, cubed
2 large onions, chopped
2 cloves garlic, minced
3 large tomatoes, diced
100 ml boiling water
1 salt and pepper to taste
1 1/2 cup brown lentils
4 cup water
4 large firm bananas
3 tbsp chopped fresh coriander
Directions
Many years ago, restaurant dining meant fruit with every- thing. Now
fruit is desperately passe. But it's a mistake to throw out the
authentic with the spurious. This surprising but satisfying
combination of ingredients originates in South America.
In a large saucepan, heat 1 tablespoon olive oil and brown on all
sides 1 kg cubed boneless pork. Add 2 large onions, chopped, and 2
cloves of garlic, minced, and brown them. Add 3 large tomatoes,
diced, 100 mL boiling water and salt and pepper to taste. Cover and
cook very slowly for about 1 1/2 hour. Meanwhile simmer 1 1/2 cups
brown lentils in 4 cups water for 45 minutes; do not drain.
Add the undrained lentils to the pork mixture, combine well, cover
and cook over a low heat for a further 30 minutes, until both the
pork and the lentils are tender.
Taste for seasoning. Add 4 large firm bananas cut into 2 cm pieces
and 3 tablespoons or more of chopped, fresh coriander. Cook 10
minutes longer. Serve with a little more coriander scat- tered on
top. (You can use the coriander stems as well as the leaves, provided
they are well washed. Finely chopped they add interesting crunch.)
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald,
6/1/93. Courtesy Mark Herron.
Servings: 6 servings
Carne De Cerdo - Lentils With Pork & Banana Recipe brought to you by Recipe Ideas
Categories: Banana; Bean; Fruit; Meat; Mexican
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions way back into the distant past, at least as far as early Egypt, and potentially, even further back. Having said that, mostly, these old cookbooks were just very simple pictorial instructions for preparing meals.
Interestingly, the oldest recipe discovered, according to Professor Solomon Katz, are a few stone tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. As we move into The time of the romans 25BC a man called Apicius assembled a few documents describing recipes enjoyed by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main course and dessert, something we still use today. He also recounts how the chefs of Roman times used many different aromatic flavours, including some familiar names like thyme, mint and parsley. Closer to modern times, there are two interesting books which were published in the fourteenth century - one book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these books are unconnected to the indian food that is familiar to us all today, but rather recipes for the types of food prepared by the cooks of the rich and wealthy people of those days. Later, in the 15th century, the Crusaders brought back many foods and herbs from the holy land, including spices like coriander, basil and rosemary. The introduction of these new foods and spices caused a torrent in recipe publications, many of which still exist in private collections. During the succeeding few centuries, the powerful families of the West competed with each other to serve the most extravagent meals, and consequentially the best chefs and their recipes were greatly in demand. Notwithstanding that, it wasn`t until the nineteenth century that haute cuisine and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collating, trying out, and writing down recipes to allow everyone to enjoy them. By the time we get to the twentieth century, recipe books are in high demand, mostly as a result of better eduction, people having increased spare time and being a little richer. Like it or not, the introduction of TV brought us cooking programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everyone to search through thousands of recipes like those on our site. |
We hope you enjoy this Carne De Cerdo Lentils With Pork & Banana recipe.
